Easy Creamy Chicken Noodle Soup Recipe
Creamy chicken noodle soup with tender chicken, vegetables, and egg noodles in rich broth. Perfect comfort food for cold winter nights. Ready in 1 hour!
Equipment
- Large pot or Dutch oven (6-8 quart)
- Chef's knife and cutting board
- Wooden spoon
- Tongs
- Ladle
- Small bowl and whisk
- Measuring cups and spoons
- Second pot for noodles
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion chopped
- 3 carrots sliced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1.5 lbs chicken breasts
- 1 cup heavy cream
- ½ cup whole milk
- 3 tbsp flour
- 8 oz egg noodles
- Salt and pepper
Instructions
- 1. Cook onions in butter and oil 3 to 4 minutes till soft
- 2. Add carrots and celery, cook 5 to 6 minutes
- 3. Stir in garlic, thyme, parsley, cook 30 seconds
- 4. Pour in broth, add bay leaves, bring to boil
- 5. Add chicken breasts, lower heat, simmer covered 20 to 25 minutes
- 6. Remove chicken, rest 5 minutes, shred
- 7. Cook noodles separate, drain
- 8. Mix flour with half the milk, whisk into soup
- 9. Add cream and remaining milk, simmer 5 to 7 minutes
- 10. Return chicken to pot, remove bay leaves
- 11. Add noodles before serving
- 12. Garnish with parsley and pepper
Notes
Storage:
- Keep noodles separate for leftovers
- Soup base freezes 3 months without cream and noodles
- Use rotisserie chicken to save time
- Add more flour for thick soup, more broth for thin